Slow Cooker Vegetable Stew

Vegetable stew
Carolyn Taylor Photography/Stockbyte/Getty Images
  • 7 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 7 hrs
  • Yield: Serves 6
Ratings (13)

By Fiona Haynes

Updated 10/10/17

When time is tight but you don't want to rely on frozen dinners or take out, spend a few minutes early in the day chopping and preparing vegetables for a hearty and delicious slow cooker vegetable stew that will be waiting for you when you return home. This is a meatless stew, but there's some lean protein in the form of white beans.

What You'll Need

  • 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 large carrots, cut into thick slices
  • 1 small butternut squash, peeled, deseeded and cut into 1 1/2-inch chunks
  • 2 medium leeks, white parts only, sliced
  • 1 8-ounce pack sliced mushrooms
  • ½ pound small white salad potatoes, whole
  • 1 15-ounce can lower-sodium white beans
  • ¾ cup vegetable broth*
  • 1 15-ounce can fire-roasted crushed tomatoes (We use Muir Glen brand)
  • 1 bay leaf

How to Make It

  1. Layer garlic and vegetables in a 4 to ​5-quart slow cooker.
  2. Add beans, broth, tomatoes and bay leaf.
  3. Heat on low for 5 to 7 hours.


Per Serving: Calories 251, Calories from Fat 8, Total Fat 1g (sat 0.1g), Cholesterol 0mg, Sodium 348mg, Carbohydrate 49.5g, Fiber 13g, Protein 11.2g

*If you need to eat gluten-free, check ingredients in broth (Kitchen Basics and Pacific Foods are gluten-free)

Nutritional Guidelines (per serving)
Calories 371
Total Fat 2 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 227 mg
Carbohydrates 73 g
Dietary Fiber 18 g
Protein 21 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)